Burrata Mozzarella and Herbes de Provence Panzerotti with Broccolini Pesto and Shrimp
Burrata is a fresh Italian cheese from Puglia, made from buffalo or cow's milk, mozzarella curds and cream. The outer shell is solid mozzarella while the inside contains a mixture of both mozzarella and cream, giving it an unusual, soft texture. The name "burrata" means "buttered" in Italian.
Ingredients
- 4-8 ravioli for appetizer
- 12 ea. large shrimp, peeled, tail on
- 1 cup extra virgin olive oil
- 8 oz broccolini (blanched)
- 1 tsp anchovy paste
- 1 ea garlic clove, minced
- 1 tbsp pistachios, toasted
- 1 tbsp Grana Padano cheese (grated)
- 1 tbsp Pecorino Romano (grated)
- salt and pepper
- 1 ea lemon
Directions
In a blender, combine anchovy paste, garlic, pistachios, Grana Padano and Pecorino. Blend into a paste. Add blanched broccolini, keeping some reserved florets for garnish. Blend until all ingredients while slowly adding olive oil, until ingredients are mixed thoroughly. Season and keep pesto at room temperature. Coat the shrimp in oil, lemon juice and seasoning. Grill until cooked throughout. Plate with the cooked ravioli and garnish with broccolini florets.
